800g greek yogurt
80g icing sugar
a few pinches of cinnamon
1 sliced mango
1 pomegranate, seeds removed
20g coarsely chopped pistachios
5 tbsp runny honey
Mix the yogurt, icing sugar and cinnamon together in a bowl.
Get a clean bowl and place a sieve resting in the top of it. Lay a clean tea towel on the sieve and spoon the yogurt into it, fold over the excess tea towel to cover the yogurt and place in the fridge overnight, or for at least 4-6 hours. This will take most of the moisture out of the yogurt and turn it into labneh.
The yogurt should be nice and thick by now and all you need to do is spoon it into a bowl and scatter it over your fruits and nuts. The honey you can either drizzle over cold or heat in a pan so it goes really runny.
The labneh is also really good for brunch with some crunchy granola, berries and honey if you feel like treating yourself at the weekend.